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Pan Sear Cod with Truffle Paste and Mushrooms

Ingredients

120g to 150g codfish
100ml Freshstock veal jus, defrosted
100ml mushroom mix, (button mushrooms, brown mushrooms etc)
20ml La Rustichella truffle paste
50g Dijon mustard
Shallot, minced
Garlic, minced
50g Italian parsley
10ml lemon juice
Sea salt and freshly ground black peppercorn

Cooking Method

  1. Season codfish with salt and pepper.
  2. Heat the pan with oil.
  3. Sear the codfish.
  4. Sauté mushrooms and add shallot and garlic. Season to taste.
  5. For the sauce, heat up the veal jus then add in mustard, truffle paste and lemon juice.
  6. Serve warm. 

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Self-Collection

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